This time, last year, I was just getting started down the Low-FODMAP road, trying to see how it might help (or not) my IBS. Considering it was the holidays, I was a little bummed about missing out on holiday goodies and picked up a copy of the Favorite Brand Name 3-in-1 Gluten-Free Cookbook at an overstock shop just to give some no-wheat baking a whirl.

That book has become far more useful than its $6.99 price tag suggested, and inside were these instant-hit cookies that none of my friends could tell were gluten-free–always a good sign when you’re substituting ingredients!

These cookies are so delectable that it’s tough to eat just one. Seeing as multiple reaches into the cookie jar are inevitable, I like to use my smaller cookie scoop and end up with around 6 dozen cookies from the above recipe. At this size they’re great for giving and still let you keep some behind for yourself.

I received equally delicious cookies from my fellow swappers. The first tin I received was super-generous: three different cookie types (Pecan Macaroons, Molasses Crinkles, and Oatmeal Lace Cookies) from Amy of Minimally Invasive. Next I received the pretty red box tied up with twine and filled with S’mores Cookies from Sara B (who didn’t include a blog link–if I can find her in the recipe round-up to come, I’ll update this with her link). My final swap tin just enveloped me with peppermint the moment I opened it: Jackie from La Casa de Sweets‘ Peppermint Mocha Crinkles were light and airy and truly hard to resist. I wouldn’t want to name favorites, but I will say the last ones to arrive were the first to be finished.

If you’re planning and cookie-gifting this year, keep in mind that a lot of people are avoiding wheat or gluten these days. If you’d like to make sure that more people can enjoy them, consider giving the Gluten-Free Fudge Cookies a chance.